http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108850177-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1544 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-156 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-152 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-156 |
| filingDate | 2018-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108850177-B |
| titleOfInvention | Flavored milk pudding dessert and preparation method thereof |
| abstract | The invention discloses a flavored milk pudding dessert which is prepared from the following raw materials in percentage by mass: 5-12% of cream, 5-8% of sweetening agent, 0.01-0.1% of food colloid, 0.5-1% of cocoa powder, 0.5-1% of chocolate, 5-15% of purified water, 0-2% of protein powder, 0-4% of modified starch, 0.01-0.1% of milk emulsifier, 0.0-0.1% of food essence and the constant volume of fresh milk to 100%; meanwhile, the invention also discloses a preparation method, which adopts a two-stage homogeneous emulsification technology to ensure that the emulsified feed liquid is a highly uniformly dispersed system and the heat resistance is increased. The flavored milk pudding dessert has good stability under refrigeration, thick texture and smooth and fine taste, and the corresponding production method disclosed is simple and easy to implement, and is suitable for industrial batch production. |
| priorityDate | 2018-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.